Last month I put on a pair of surgical gloves, sanitized my hands, and hand squeezed/mashed about 15 lbs of Santa Rosa plums from our tree. I then collected the must, used some k-meta and pectic enzyme, and fermented two separate gallons with Nottingham, and got about two liters total clear, dry, hard cider in return, maybe 5%ABV. After two racking sessions, I broke it out at my g-ma's wake this weekend, and it was awesome.
Chilled in an Erlenmeyer flask, Rose colored, clear, and tart, I am surprised how much of the 'Santa Rosa' signature flavor came through.
It impressed everyone with the juice and yeast combo, no sugar added, some said it tasted just like sweet/tart candy...